One thing that my dad and I have in common is that we love
adding curry in our cooking! Which is
why there is always curry powder in our kitchen pantry haha. I especially love curry dishes on cold days
because they warm me up from the inside (aka ma belly hehe). This dish is a bit on the spicy side (because
my family LOVES the spice) but you can always add more or less curry powder to
suit your taste. However, the mango does
give a nice sweet contrast to the spice from the curry. The preparation for this recipe is also very simple and does not take much time, so it can easily be made for family dinners or even for your friends!
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| Baked Mango Coconut Curry Cod Fish on top of mixed greens and quinoa. |
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| Freshly baked and out of the oven...well a portion has been taken already lol. |
Baked Mango Coconut Curry Cod Fish
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Yields: 4-6 servings
Olive oil
Approximately 1lb. fresh cod fish fillet(s)
Salt & Pepper
For the Mango Coconut Curry Sauce:
½ tbsp. yellow curry powder
1 tsp tumeric
¼ tsp cinnamon
1 tbsp desiccated coconut
1 mango, mashed
1 mango, cubed
¼ onion
1 tbsp minced ginger
2 tbsp coconut milk
Brush 1 tsp of olive oil onto the cod fish. Lightly season with salt and pepper. Pre-heat oven to 350 degrees Celsius. Bake the cod fish for 15 minutes.
Meanwhile, in a sauce pan, sauté the ginger and onion with a
little bit of olive oil on medium low heat.
When onion is translucent, turn the heat to low. Add 2 tbsp of milk. Next, add the mashed mango, the curry powder,
turmeric, cinnamon and desiccated coconut.
Let simmer for 1 or 2 minutes, stirring every so often (so the mango
doesn’t stick to the pot/burn!). Then,
turn off the heat. Remove the pot from
the heat and scoop approx. ¾ of the sauce onto the cod fish. Place cod fish back into the oven and bake at
350 for 10-15 minutes or until fish is fully cooked through.
Serve on top of grains or greens or both!
Chow and enjoy!
